Not a single animal has been hurt (or even touched) in the making of the pastries at Weirdoughs. The patisserie-café is a plant-based (read: vegan) operation located in a nook on Flinders Lane – you can’t miss the fun holograph-print kit out.
The team behind Weirdoughs have some serious meat-free cred with alumni from Matcha Mylkbar, Il Fornaio and Lord of the Fries. Given their backgrounds, it easy to see how the 100 per cent plant-based menu came to be.
Weirdoughs have enlisted Kane Neale (a former executive pastry chef for Vue Group) who has striven to create the perfect vegan “butter” (it’s a mix of macadamia, cashew and coconut oils). Unlike traditional pastries which have two to three basic ingredients, Weirdoughs’ creations have at least 12. That nut-powered butter is turned into croissants and pastries, but they’re a little different to those you'll find nearby at Lune. For one, the traditional crescent shape is optional with Weirdoughs baking a neat cube-shaped pastry. The café itself serves the square treats a bit like toast, with your choice of two condiments.
True to their name, Weirdoughs serves up some weird flavours which rotate monthly. For November the team are getting in the Thanksgiving spirit with pecan pie croissants and sweet potato cronnoli – that’s a croissant-cannoli hybrid.
Those having a late one on Friday or Saturday can get around Aperol spritz doughnuts, pizza croissants and dairy-free ice cream. Full disclosure: while these baked goodies are great for vegetarians, vegans and those unable to eat egg or dairy, they do all contain soy, nuts and gluten (there is a gluten-free dessert drink available on the menu).
